Page 33 - South Mississippi Living - October, 2025

Carbonara
1000 Layer Potatoes
Scallop Crudo
Espresso Martini and Affogato
with a flavor so light it reminded me of sushi-grade tuna. Piled high atop toasted brew paddle sourdough and crowned with a rich duck egg yolk, it’s a classic done with confidence.
For sheer beauty, nothing rivaled the Scallop Crudo. Thinly sliced raw scallops practically melted on the tongue, while radishes, fire-roasted corn, jalapeños, harissa, and pesto oil provided playful contrast. Each bite offered a new arrangement of flavor, but the combination of scallop, corn, and pesto oil was especially divine.
Main courses demonstrated the same creative spirit. The Carbonara was luxurious, saffron tagliatelle tangled with crispy bacon, Parmesan Reggiano, and a glistening spoonful of black caviar—a dish that demand- ed you slow down and savor. The Crispy Half Chicken, meanwhile, struck a perfect balance of comfort and artistry. Its crunchy, lightly bread- ed crust gave way to juicy, tender meat, accented by honey and chi- michurri for a sweet-and-bright finish. Even the Fried Eggplant managed to impress with its herbaceous rosemary and honey drizzle.
Cocktails are integral to the Siren experience, with standouts like the Airmail and the Espresso Martini, the latter made unforgettable with tequi- la, Liquor 43, and a frothy finish. Des- sert carried the same indulgence—an affogato with espresso and hazelnut ice creams, shortbread, hazelnuts, and a shot of espresso that begged to be savored slowly.
Siren Social Club isn’t just elevat- ed—it’s transformative. Gulfport now has a dining destination that could hold its own in New Orleans, New York, or beyond. By marrying artistry, creativity, and impeccable execution, Chef Sumrall has given the Coast something special: a restaurant that feels like the future.
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